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Wednesday, 18 December 2013

Roasted pumpkin soup

I'm
glad to tell you that it is true – pumpkin
soup made from pumpkin that has been roasted first, does taste different
and better!

If
you haven't ever had pumpkin soup, do give it a go. It is one of New Zealand's most favoured
soups!

First
you roast your pumpkin – don't peel it, just leave the skin on – it will come
off much more easily after it is cooked.

I
roasted a whole garlic bulb drizzled with olive oil at the same time.

When
the pumpkin is cool enough take its skin off.
Pop it into the slow cooker (or a large heavy pot) along with ½ a cup of
chicken stock (or vegetable stock), lots of white pepper and a teaspoon of
powdered ginger. Don't salt it at this
stage.

Cook
it 1 and a half hours on low. Add
buttermilk (or crème fraiche) and puree until smooth (as you can see I wasn't
patient enough and just gave it a quick whizz with the stick blender which
meant it was a bit rustic ie lumpy)

Cook
for a further 20 minutes, taste and add salt and more pepper to taste.